This dark and intimate restaurant serves top-tier French cuisine crafted by seasoned head chef Jeremy Biasiol and his expert team. Dishes are presented as a prix-fixe multicourse meal that's largely influenced by daily market-fresh ingredients. The menu changes often but everything is solidly executed, whether it's classic roasted frog's legs or more inventive items like brown-crab jelly laced with gazpacho dressing. The restaurant does only one dinner seating per evening,
so it's best to call a few weeks in advance to reserve.